Three Layer Fudge

What is it about fudge that makes me think of the holidays? Is it a pop culture thing? Could it be that fudge is too rich and melt-y to eat in the summer? Or maybe it’s because the only time I eat fudge is when someone brings a big box of it to my parents’ annual Christmas Eve party?

I just don’t know!

But, I do know that fudge is wonderful, and with this recipe you can make a triple chocolate/triple layer batch for yourself any time of year, with 5 ingredients, in 30 minutes or less. Will it taste good? Well, when I brought some to work this week, one girl told me that eating a piece of this fudge was like putting a slice of heaven in her mouth. So yeah — it tastes pretty good.

Three Layer Fudge
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips
  • 1 cup white chocolate chips
  • 1-1/2 cups sweetened condensed milk
  • 6 tbsp butter
  • Toffee bits or chopped nuts (optional)
Directions
  1. Line a square baking dish with aluminum foil.
  2. Put your dark chocolate chips, 2 tbsp butter, and ½ cup condensed milk in a microwaveable bowl, and zap it in the microwave for about 30-40 seconds.
  3. Stir vigorously, until your chocolate is melted, your ingredients are well-combined, and your mixture is smooth.
  4. Spread this dark chocolate layer evenly over the bottom of your lined baking dish.
  5. Allow chocolate to cool until it is firm to the touch, about 10 minutes.
  6. Repeat steps 2 and 3 with your white chocolate chips, and spread that mixture over your hardened dark chocolate layer. Allow to cool for another 10 minutes, or until firm.
  7. Repeat steps 2 and 3 again with your milk chocolate chips, and spread that on top of your white chocolate layer.
  8. If you want, you can sprinkle toffee bits or chopped nuts (or whatever) over the top of your milk chocolate layer before it cools completely, and gently press them into the top of the chocolate so they stick.
  9. Allow your fudge to cool completely to room temperature, then cover and store it in the fridge until you're ready to eat it.
  10. Slice, serve, and enjoy! (This fudge is good in any form, but I think it tastes best slightly chilled, just out of the fridge.)

(Another Hannan Swensen recipe, from the Chocolate Chip Cookie Murder)

Comments

  1. Jessica says

    These look amazing, so I’m making them right now…but don’t know what size baking dish to use! 8×8? I’ll try 8x 11.5 just because thats what I have on hand.
    Thank for the recipe :)

    • justputzing says

      I used an 8×8 square baking dish the first time I made it, and a pie dish the second time. Both turned out great. I think 8×11-1/2 might be a little big, but it’ll still taste great (you’ll just get thinner layers).

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